Effect of decaffeination of green and roasted coffees on the in vivo antioxidant activity and prevention of liver injury in rats

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorLima, Adriene R.-
Autor(es): dc.creatorPereira, Rosemary G. F. A.-
Autor(es): dc.creatorAbrahão, Sheila A.-
Autor(es): dc.creatorZangeronimo, Márcio G.-
Autor(es): dc.creatorPaula, Fernanda B. A.-
Autor(es): dc.creatorDuarte, Stella M. S.-
Data de aceite: dc.date.accessioned2026-02-09T12:08:20Z-
Data de disponibilização: dc.date.available2026-02-09T12:08:20Z-
Data de envio: dc.date.issued2015-10-27-
Data de envio: dc.date.issued2015-10-27-
Data de envio: dc.date.issued2013-04-23-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/10540-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1155140-
Descrição: dc.descriptionDecaffeination and roasting affects the composition of the chlorogenic acids in coffee, which have antioxidant potential. The aim of this study was to evaluate the effects of coffee decaffeination on the in vivo antioxidant activity and the prevention of liver damage. The Wistar rats received intraperitoneal doses of carbon tetrachloride and daily doses of Arabica coffee brews (whole and decaffeinated, both green and roasted) by gavage for fi fteen days. The activity of liver marker enzymes aspartate aminotransferase, alanine aminotransferase and serum albumin were measured as well as the quantifi cation of the thiobarbituric acid reactive species and the content of liver total lipids. Aspartate aminotransferase and alanine aminotransferase are good indicators of liver damage: the results showed that all studied coffee brews decreased the activity of aspartate aminotransferase and alanine aminotransferase, and liver levels of thiobarbituric acid reactive species and total lipids. The compounds presents in coffee brews are able to decrease the hepatic lipid peroxidation induced by carbon tetrachloride, making a signifi cant hepatoprotective effect, in accordance with the liver function tests. The coffee brews are hepatoprotective regardless of the decaffeination process and our results suggest a better protection against liver damage for the roasted coffee brews compared with green coffee brews.-
Formato: dc.formatapplication/pdf-
Idioma: dc.languageen-
Publicador: dc.publisherSociedade Brasileira de Farmacognosia-
Direitos: dc.rightsacesso aberto-
???dc.source???: dc.sourceRevista Brasileira de Farmacognosia-
Palavras-chave: dc.subjectAntioxidant activity-
Palavras-chave: dc.subjectCarbon tetrachloride-
Palavras-chave: dc.subjectDecaffeination-
Palavras-chave: dc.subjectLiver-
Palavras-chave: dc.subjectChlorogenic acid-
Palavras-chave: dc.subjectCaffeine-
Título: dc.titleEffect of decaffeination of green and roasted coffees on the in vivo antioxidant activity and prevention of liver injury in rats-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

Não existem arquivos associados a este item.